Yesterday, we bought new pots and pans! We used our registry completion discount at Williams-Sonoma and bought a 7 piece set of All Clad stainless steel cookware. It has a 10 inch frying pan, a 3 quart saute pan with lid, a 4 quart saucepan with lid, and a 7 quart stockpot with lid. It is so nice!! We couldn't wait to use it. Last night, I was sick so we just cooked up some couscous in the saucepan to go along with our Morningstar Farm burgers. Tonight, we used the frying pan and stockpot to make our dinner. This recipe, once again, comes from the Moosewood Restaurant Simple Suppers cookbook. We have pretty much decided that sometime this summer, we are going to have to take a pilgrimage to Ithaca, NY to go to the actual Moosewood Restaurant! It's not terribly far from us and it would be a nice weekend get away.

1 pound Pasta (we used medium sized shells)

1 tablespoon Olive Oil

6 cups Onions, chopped

1 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 cup Dry White Wine, Vegetable Broth, or Water (we went with broth)

4 ounces Crumbled Blue Cheese (about 1 cup)

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente. Meanwhile, in a skillet on medium heat, warm the oil and cook the onions with the salt and pepper until soft, golden brown, and lightly caramelized. Add the broth and continue to cook on low heat, stirring occasionally, until the pasta is done. If the onions begin to stick, add some pasta cooking water. When the pasta is done, drain it, reserving 1 cup of the water. Place the pasta into a serving bowl, add the onions, (pour some reserved water around the skillet to get out the bits of food left), and the blue cheese, and toss together to melt the cheese and coat the pasta. Add more of the pasta water if you want the sauce to be more liquidy. Serve hot.